Maraska - Maraschino, Croatian Liqueur made from Dalmatian Marasca Cherry 70cl

Product Information

Before we delve into the different bottles of maraschino liqueur and the nuances that make each unique, let’s address the most common questions: What exactly is maraschino liqueur anyhow? In the immediate post-war period, the living erstwhile owners of the three most important distilleries, Vittorio Salghetti-Drioli, Giorgio Luxardo, and Romano Vlahov, seek refuge in Italy and rebuild their businesses in Mira (near Venice), Torreglia (near Padua), and Bologna, respectively. The section preserved by the family in Vicenza was designated of "great historical interest" by the Ministry of Cultural Heritage in 1991, and has been catalogued by Prof. As early as the 1700s, Francesco Drioli, an Italian merchant from Venice, began to produce Maraschino liqueur on a larger scale. Storage is fairly limited, and the company tries to bottle/package according to forecasted demand and then sell quickly.

Tradition holds that the first recipe for a liqueur made with Marasca cherries dates from the 16th century. In the post, I mention that Maraschino, unbeknownst to most people, wasn’t invented in Italy but in Croatia.Most on this delicious list are full-on cherry brandy liqueurs; plus, I have also included a couple of cherry liqueurs that use a clear alcohol base. These are often served as a welcome to the celebration along with a shot of rakija, a brandy made from wine or pressed grapes.

It's made in a similar method to brandy, but the pits (stones) of the marasca cherries are included along with the fruit.

Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Using blackcurrants as its base – only two varieties of the berry, Noir de Bourgogne and Black Down, will do – cassis is made by fermenting the fruit in oak barrels for up to two and half months before adding sugar and alcohol. Oh, why can’t my day job require that I consume half a dozen drinks every day just to tweak proportions and shoot pretty pictures?

And while you’re in the kitchen, add that je ne sais quoi to fruit puddings and desserts with a splash of blackcurrant liqueur. The cherry liqueur is left to mature in oak vats until it’s thick and syrupy for a delicious fruit liqueur. The place of production was Zadar, today part of Croatia, but back then, it belonged to the region of Venice. Now on its third generation (its maraschino entered the world in 1865), Vergnano partners with local growers in Piedmont and is certified organic .A.”, appeared in late December 1946 with a name “Maraska” factory of liqueurs, chocolate and candy Zadar. Fritule are small doughnuts that are always made for Christmas and Easter in the coastal areas of Croatia. Tommaso Mauro, Chietino globetrotter, barman and sake sommelier, proposes to La Cucina Italiana’s readers the Ratafia Collins with 3. Gabriel Boudier’s cherry liqueur presents itself on the nose more like a delicate rose-scented brandy than a candy, although it’s chocolatey, earthy and rich on the palate, but with a nice, peppery bitterness that runs straight through. Since Maraska Amaro isn’t readily available, I’m using Montenegro Amaro, which is produced in Italy but at least preserves the Dalmatian vibe in its name.

As far as Marasca cherries are concerned, Maraska now owns a large orchard of over 200 hectares in the village of Zemunik Donji, near the Zadar airport. I’ve already mentioned in my Dalmatian Kremšnita recipe that carob is widespread throughout Dalmatia, and in this cocktail I’m adding a carob syrup (available from many online sources) as well, reasoning that cherry, walnut, and chocolatey carob would replicate a classic dessert pairing. The liqueur was also used as one of the original preservatives for the maraschino cherries that are regularly used as cocktail garnishes.The maraschino industry had played a major role in the history of the city of Zadar and in the aftermath of the war, production activities were resumed.